Big Juan Recipe
Roasted potatoes, pico, lettuce, Monterey jack cheese, sour cream, and mango habanero salsa.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Potatoes
Preheat your oven to 425°F (220°C). Wash and dice the potatoes into bite-sized pieces. Toss them in a bowl with olive oil, salt, and pepper to taste. Spread them out on a baking sheet and roast for 25-30 minutes or until golden brown and crispy, turning halfway through.
- 2
Prepare the Pico de Gallo
While the potatoes are roasting, prepare the pico de gallo by dicing tomatoes, onions, and cilantro. Mix them in a bowl, season with lime juice, salt, and pepper to taste. Set aside.
- 3
Assemble the BIG JUAN
Once the potatoes are done, assemble the BIG JUAN by layering roasted potatoes on a plate. Top with a generous amount of pico de gallo, followed by shredded lettuce, Monterey Jack cheese, a dollop of sour cream, and a drizzle of mango habanero salsa.